Home > Desserts > Mini Fruit Tart Mini Fruit Tart February 1, 2020 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Each Mini Fruit Tart offers a crunchy sugar cookie base filled with smooth, rich cheesecake filling, topped with fresh fruit, and lightly brushed with a sweet apricot glaze. Mini Fruit Tart Recipe My little niece recently turned 2 and I hosted a birthday party for her. I made lots of Mini Fruit Tarts for the party and they were all eaten first. Even though I made more than 50, it wasn’t enough because people kept coming back for more! These tarts are my favorite thing to make for parties. Whether it’s for baby showers, wedding showers, or birthdays, they’re always a hit. They look so pretty that they can even help decorate the party, and every time I make them, someone asks me for the recipe. The best part about these tarts is that they’re easy to make. I even start with ready-made sugar cookie mix! Ingredients In Mini Fruit Tarts Sugar Cookie Mix, Butter, Egg: Combine to form sweet, crisp tart bases. Cream Cheese, Sour Cream: Create a tangy, creamy filling. Orange Juice, Zest: Infuse the filling with citrus flavor. Vanilla, Orange Extracts: Enhance the filling’s taste. Powdered Sugar: Sweetens and thickens the filling. Fresh Fruit, Berries: Top the tarts with a burst of freshness. Apricot or Orange Jam, Water: Form a shiny glaze for the fruit. QUICK TIP No fruit? This recipe is called Mini Fruit Tarts, but feel free to adapt. If you don’t want to use fruit, sprinkle the tops with crushed graham crackers, mini chocolate chips, or drizzle with ice cream toppings. Still delicious! How To Make Mini Fruit Tarts Make the cookie cups: Mix up the sugar cookie dough and bake it in a mini muffin tin to make little cups. Prepare the filling: Mix cream cheese, sour cream, orange juice, zest, vanilla, and sugar to make the filling. Assemble the tarts: Spoon the filling into the cooled cookie cups and add chopped fruit on top. Glaze the fruit: Brush melted jam on the fruit to make it shiny. Enjoy right away: These are best eaten soon after making so the cookie cups stay crisp! Tips For Success When you are making this recipe, there are a few tips to make sure they come out the right size and can be easily removed from the muffin tin. Opt for a high-quality nonstick mini muffin tin to ensure the sugar cookie cups release easily. Thoroughly grease the muffin tin before adding dough. Less cookie dough is better: If you don’t want to measure each ball of dough out, just aim to fill each muffin tin cavity about halfway with dough. Remove the cookie cups from the tin after a couple of minutes to prevent sticking. Diversify fruit toppings for more visually appealing tarts. More Delicious Treats Lemon Bars with a shortbread crust Fruity Pebble Rice Krispie Treats only six ingredients Thumbprint Cookies raspberry-almond flavored Lemon Curd Cookies with a shortbread cookie base Fruit Dip only four ingredients FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mini Fruit Tart 5 from 2 votes - Review this recipe Each Mini Fruit Tart offers a crunchy sugar cookie base filled with smooth, rich cheesecake filling, topped with fresh fruit, and lightly brushed with a sweet apricot glaze for a touch of shine. SAVE TO RECIPE BOX Print Recipe Mini Fruit Tart 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Each Mini Fruit Tart offers a crunchy sugar cookie base filled with smooth, rich cheesecake filling, topped with fresh fruit, and lightly brushed with a sweet apricot glaze for a touch of shine. Course Dessert, Snack Cuisine American Keyword fruit tart, mini fruit tart Prep Time 25 minutes minutes Cook Time 10 minutes minutes Total Time 35 minutes minutes Servings 35 -37 miniature tarts Chelsea Lords Calories 110kcal Author Chelsea Lords Cost $6.59 IngredientsSugar Cookie Cups▢ 1 package (17.5 ounces) Betty Crocker Sugar Cookie Mix, + ingredients called for (1/2 cup butter and 1 large egg)Orange Cream Cheese Filling▢ 8 ounces (226g) full-fat cream cheese, softened▢ 1/2 cup (113g) full-fat sour cream▢ 1 large orange (2 tablespoons orange juice (32g) and 1 teaspoon finely grated orange zest)▢ 1/2 teaspoon vanilla extract▢ 1/4 teaspoon orange extract, optional▢ 1 cup (125g) powdered sugarTopping▢ Fresh fruit and berries, for topping (such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi, etc.)▢ 1/3 cup apricot or orange jam▢ 3/4 tablespoon water InstructionsCOOKIE CUPS: Preheat the oven to 350 degrees F. Grease and lightly flour a miniature muffin tin. Prepare the sugar cookie dough according to package directions. Roll balls of dough that will fill the miniature muffin tin 1/2 full (I use a 1 tablespoon measuring spoon filled most of the way full to measure out the dough, then roll it into a ball and put the ball in the muffin tin cavity). Press into the dough with a finger to slightly indent the center.COOKIE CUPS BAKE: Bake for 7-10 minutes or until the tops are very lightly browned or no longer glossy at the edges. (This time will vary based on how much dough you have in the muffin tin so watch carefully). We don't want the cookies over-baked at all or they make for hard/unpleasant fruit tarts. Remove from the oven and immediately press down the centers with the back of a 1/2 teaspoon measuring spoon. Let cool for a couple minutes and then begin gently coaxing them out. Use a butter knife to trace around the edges and a fork to help gently coax out the cookie cup. Or pinch the edges and slowly twist the cookie up and out. Once they are out, you can further press down the center if desired. Let cookies cool the rest of the way on a cooling rack.FILLING: Add softened cream cheese to a large bowl along with the 1/2 cup sour cream, 2 tablespoons orange juice, 1 teaspoon orange zest, 1/2 teaspoon vanilla extract, 1/4 teaspoon orange extract, and 1 cup powdered sugar. Beat with hand mixers until smooth, creamy, and well combined. We love the consistency of this filling, but if you'd like it slightly thicker, you can add a bit more powdered sugar. Place filling in the fridge for 20 minutes to firm up and allow flavors to intensify,ASSEMBLY: Spoon the filling into the completely cooled sugar cookie cups. Add chopped fruit or berries to the top as desired.GLAZE: Combine the 1/3 cup jam and 3/4 tablespoon water in a small microwave-safe bowl and microwave for 15 seconds. Whisk with a fork. With a pastry brush, brush the jam over the top of the fruit on each tart.STORAGE: Mini tarts are best enjoyed within a few hours after making to ensure the sugar cookies don't get soggy. 🙂 If you'd like to store these, keep the components separate -- the filling in an airtight container in the fridge and the cookies in an airtight container at room temperature. Video Recipe NotesRead the tips in the last paragraph for best results! I tried to scatter them throughout the instructions, but they are in greater depth there. Nutrition FactsServing: 37miniature tarts | Calories: 110kcal | Carbohydrates: 14.7g | Protein: 1.3g | Fat: 5.3g | Cholesterol: 16.3mg | Sodium: 113.7mg | Sugar: 9.3g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.